Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462
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Ramana_chocolate-food processing2015.pdf - Whole Document 6MB |
| Item Type: | Article |
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| Item Status: | Live Archive |
Abstract
Industry differentiates between cocoa processing and chocolate manufacturing. Cocoa processing covers the activity of converting the beans into nib, liquor, butter, cake and powder. Chocolate manufacturing covers the blending and refining of cocoa liquor, cocoa butter and various optional ingredients, such as milk and sugar.
| Keywords: | chocolate, cocoa, fermentation, roasting, flavour, tempering, conching, moulding, enrobing, JCOpen |
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| Subjects: | D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies D Veterinary Sciences, Agriculture and related subjects > D610 Food Science D Veterinary Sciences, Agriculture and related subjects > D630 Food and Beverage Production D Veterinary Sciences, Agriculture and related subjects > D632 Food and Beverage Processing D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer |
| Divisions: | College of Science |
| ID Code: | 26447 |
| Deposited On: | 31 Mar 2017 13:53 |
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